Pan fry the cod fillet skin side down in a shallow frying pan for a few minutes. Then turn the cod fillet over and remove the skin, brush the fillet with the wholegrain mustard to keep the fillet moist and cook the underside of the skin in the pan.
Slice the tomato and place in a frying pan with olive oil adding the 3 cloves of peeled garlic, a sprig of thyme, bay leaf, salt, pepper, a pinch of sugar and cook the tomatoes for a minute. Then add a splash of balsamic vinegar and cook for a further for 2-3 minutes until the balsamic vinegar is reduced.
Mix together the spices, cumin, paprika, chilli powder and celery salt.
Next make the couscous by pouring 120mls of boiling water into the dry couscous, stir, then cover and leave for five minutes. Once it has fluffed up stir in the mixed spices and chopped basil.
Wilt the spinach with the basil, 1 peeled clove of garlic in a hot pan. Once cooked remove the spinach and place it in a sieve over a bowl to allow the juice from spinach to drain out.
Once the juice from the spinach has drained place it on top of the cod, then layer a few of the tomatoes on top and finally finish with a slice of cheddar cheese. Place under a hot grill for a minute or two to melt the cheese and then return the fillet to the pan.
At the last minute add the spinach juices and lemon juice to the pan with the cod and then serve with a side dish of couscous.
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